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Moist Peppermint Fudge Cake Recipe

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4.8 from 124 reviews

This Moist Peppermint Fudge Cake is a rich, chocolatey treat layered with a fudgy peppermint ganache and fluffy peppermint buttercream. Perfect for the holidays or any celebration, this cake combines deep cocoa flavors with refreshing peppermint for an irresistible dessert that is moist, fudgy, and beautifully decorated. Featuring a chocolate cake base made with cocoa, coffee, and buttermilk for tenderness, topped with a creamy peppermint ganache and light buttercream frosting, it’s both festive and indulgent.

Ingredients

Dry Ingredients

  • 170 grams (1 ¼ cups + 2 Tablespoons) All-Purpose Flour (Gold Medal recommended)
  • 1 ½ teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 3 Tablespoons Chocolate Instant Pudding Mix or 2 Tablespoons Instant Clearjel
  • 26 grams (¼ cup) Unsweetened Cocoa Powder (Hershey’s recommended)
  • 100 grams (½ cup) Sugar
  • 113 grams (½ cup packed) Brown Sugar

Wet Ingredients

  • 2 large Eggs
  • ¾ cup Buttermilk
  • ¼ cup Brewed Coffee
  • ¼ cup + 1 Tablespoon Vegetable Oil
  • 3 Tablespoons Dark Corn Syrup (or Light Corn Syrup)
  • 1 ½ teaspoons Vanilla Extract

Chocolate Butter Mixture

  • ¾ stick (3 ounces) Salted Butter
  • 43 grams (¼ cup) Semi-Sweet Chocolate Chips (Nestle recommended)

Peppermint Fudgy Ganache

  • ½ cup Heavy Cream
  • 172 grams (1 cup) Semi-Sweet Chocolate Chips (Nestle recommended)
  • ¾ teaspoon Pure Peppermint Extract (Olive Nation recommended)

Peppermint Buttercream

  • 455 grams (3 ½ cups) Powdered Sugar
  • 1 Tablespoon Instant Clearjel (optional)
  • 4 ounces Cream Cheese
  • 1 ½ sticks (6 ounces) Salted Butter (room temperature)
  • 48 grams (¼ cup) Shortening
  • 1 Tablespoon Pure Vanilla Extract
  • ¾ teaspoon Pure Peppermint Extract (Olive Nation recommended)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 1″ tall ¼ sheet pan with parchment paper and spray the paper and sides of the pan with cooking spray for easy cake release.
  2. Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, salt, chocolate instant pudding mix (or instant clearjel), and cocoa powder into a large bowl. Add both the granulated sugar and brown sugar. Whisk well, breaking up any brown sugar clumps with your fingers to ensure an even mixture.
  3. Mix Wet Ingredients: In a separate large bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth and fully combined.
  4. Prepare Chocolate Butter Mixture: Melt the salted butter in the microwave or on the stovetop until just melted. Add the semi-sweet chocolate chips to the melted butter and whisk continuously for 30 seconds to 1 minute until smooth and fully melted. Avoid overheating.
  5. Combine Batters: Pour the wet ingredients into the dry ingredients and whisk until incorporated. Then pour the chocolate butter mixture into the batter and whisk again until smooth and lump-free (minor brown sugar lumps are acceptable as they dissolve during baking).
  6. Fill Pan and Rest Batter: Pour the batter into the prepared sheet pan and smooth evenly with an offset spatula. The batter should be about ¼ inch from the top of the 1″ deep pan. Let it rest for 5-10 minutes to allow the thickening agent (pudding mix or clearjel) to activate, helping the cake rise better.
  7. Bake the Cake: Bake on the middle or upper oven rack (avoid the bottom) at 325°F for 16 minutes. Without opening the oven, reduce the temperature to 300°F and bake for another 6-10 minutes. Check doneness by gently touching the top or inserting a toothpick; it should come out clean with a few moist crumbs but not wet. If needed, bake an additional 1-5 minutes.
  8. Cool and Freeze Cake: Allow the cake to cool completely. For easier layering, wrap the cake tightly (using plastic wrap 2-3 times horizontally and once vertically ensuring coverage including the bottom) and freeze it for at least 2 hours or overnight. For longer storage, brush with simple syrup before wrapping to prevent dryness.
  9. Make Peppermint Ganache: Combine the heavy cream and semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second increments, stirring well in between, until smooth and shiny. Whisk in the peppermint extract. Chill in the refrigerator, stirring occasionally, until thick and fudgy. If too thick, gently reheat in short bursts until spreadable.
  10. Prepare Peppermint Buttercream: Whisk the powdered sugar and optional instant clearjel together. Beat softened cream cheese until smooth, then add room temperature salted butter and beat until creamy and lump-free. Add shortening, continuing to beat until smooth. Slowly add powdered sugar mixture while mixer runs on low, then add vanilla and peppermint extracts. Increase speed and beat for 2-3 minutes to create a light, fluffy buttercream.
  11. Assemble and Decorate Cake: Using frozen or chilled cake layers, cut out desired layers with cake rings. Fill each cake layer with a thick ¼ inch layer of peppermint ganache using an offset spatula. Apply a thin crumb coat of peppermint buttercream to the outside and freeze for 10 minutes to set. Frost with the remaining buttercream smoothly or pipe tall rosettes with a 1M star tip. Warm the reserved ganache until drizzling consistency and drizzle it down the cake sides. Garnish with mini candy canes and allow cake to come to room temperature before serving for the best texture.

Notes

  • Instant Clearjel is a commercial food starch that helps stabilize and thicken the cake batter, improving texture and rise. You can substitute with chocolate instant pudding mix if preferred.
  • Properly greasing the parchment paper and pan sides prevents sticking and helps cake release easily after baking.
  • Brushing the cake with simple syrup before freezing helps retain moisture if storing longer than a couple of days.
  • Using brewed coffee in the batter enhances the chocolate flavor without making the cake taste like coffee.
  • For best layering results, freeze the cake before slicing. This reduces crumbling and eases handling during assembly.
  • Allow the finished cake to sit out 2-3 hours after refrigeration before serving to soften the buttercream and ganache for optimal mouthfeel.

Find it online: https://crispcharm.com/moist-peppermint-fudge-cake-recipe/